Took CB to Pappadeauxs, a cajun jernt Tues for our 9th anni and ,gulp, ordered a bottle of Kiwi SB as she only drinks SW. Must admit it was super with my crawfish ettofee and her prawn gumbo. If I remember it was Corbans. WW

Finally got around to opening this bottle up. Holy moly. Attribute it to my youth and relative inexperience, but I was amazed. I've had some good NZ SBs, but this was my favorite by far. Wonderful bouquet, including aromas of cat urine and grass, thick texture with flavors of grapefruit and lime and kiwi, great acidity, and a lovely finish. And I got it for $19 at the Cost Plus here in Evanston.

Here's my question: If I had drunk it earlier (like last year), would it have shown even more acidity? Does acidity usually decrease over time?

I recall someone on the board earlier saying that the acid you get with a young S.B. is the acid you get a couple years later. It might have been on the Loire thread in reference to a Sancerre S.B. They were saying that while some Sauvignon Blancs can hold up well for several years, they don't really improve or change much as some other wines do. If you find it too acidic as a young wine, you will still find it too acidic in a couple years.